Frazier's Wine Bar | Dish | Indy Week
Pin It

Frazier's Wine Bar 

Charcuterie selections at Frazier's Wine Bar include lomo, bresaola, sopressata, duck ham and more.

Photo by Jeremy M. Lange

Charcuterie selections at Frazier's Wine Bar include lomo, bresaola, sopressata, duck ham and more.

For more than a decade, Frazier's was a one-note sort of place. Granted, it was a lovely note—say, F-sharp by a mezzo-soprano—but the singer's range was limited.

"We were pigeonholed. It became sort of 'special occasion,'" says manager/ bartender Daniel Baker. In February, the restaurant closed for a makeover.

This fall, Frazier's Wine Bar started cranking out arpeggios, a one-note place no more. Depending on the night (it's dinner only) and your mood, it can feel a little punk, a little Euro, a little alt-, with a soundtrack to match. Plum walls have replaced earth tones; pendants and a bulbous yellow-green chandelier have replaced polite track lighting; provocative photographs (one set juxtaposes signs: "tattoos" and "Campus Christian Fellowship") have replaced benign paintings.

Gone too are the orderly tables and hushed aura. A note at the front, "Please Seat Yourself," invites whimsy: Tuck into a plush velveteen settee with a $34 bottle of malbec and a $14 cheese plate. Pull up to the modern bar for an $8 squeezed-to-order lemon-ginger martini and a $12 plate of veal sweetbreads over parsnip risotto and veal demi-glace. Drink exotic beers at the 10-seat farm table while passing $3–$5 appetizers like charcuterie (house-made by sous chef Rob Bland, formerly of Coquette, a fellow member of the Urban Food Group company), marinated olives or decadent fingerlings with bacon aioli.

The traditional dinner date at a regular table is still possible, with a properly coursed meal from salad to dessert (try the fiery chile relleno entrée with chipotle polenta and crème fraîche). With a little notice, head chef Albert Wojciechowski can customize tasting menus or vegetarian plates. And those who delight in the creative use of offal will rejoice at dishes such as the liver terrine and the pancreas and thymus sweetbreads. During a recent visit, a patron at the bar was heard to exclaim, "I had three organ meats tonight!"

Frazier's Cruvinet wine-preservation system works like a tap, allowing rare and valuable vintages (and everyday wines) to be sold by the glass. The menu and wine bar offerings fill a gap in the Raleigh gastronomic scene left by the closure of Ashley Christensen's Enoteca Vin. With a seasonal menu, no dish over $15 and wine sold at 2, 4 or 6 ounces, it's easy to choose your own adventure at the "new" Frazier's.

Tags: ,


Subscribe to this thread:

Add a comment

INDY Week publishes all kinds of comments, but we don't publish everything.

  • Comments that are not contributing to the conversation will be removed.
  • Comments that include ad hominem attacks will also be removed.
  • Please do not copy and paste the full text of a press release.

Permitted HTML:
  • To create paragraphs in your comment, type <p> at the start of a paragraph and </p> at the end of each paragraph.
  • To create bold text, type <b>bolded text</b> (please note the closing tag, </b>).
  • To create italicized text, type <i>italicized text</i> (please note the closing tag, </i>).
  • Proper web addresses will automatically become links.

Latest in Dish

  • Candy crush: Celebrating the Triangle's sweet tooth

    Candy crush: Celebrating the Triangle's sweet tooth

    Once you've tasted artisanal chocolate, sans the chemicals and preservatives, eating a Snickers bar is like drinking Folgers, and chasing it with a bottle of Rhinelander and a shot of Cutty Sark.
    • Dec 4, 2013
  • Escazu's new line of micro-batch chocolates

    Escazu's new line of micro-batch chocolates

    Escazu's micro-batch bars replicate the distinct flavors of the shop's four popular drinking chocolates: Spain, Xochiaya (Mexico), Italy and France.
    • Dec 4, 2013
  • Loaded for (Gummy) bear

    Loaded for (Gummy) bear

    Off Departure Drive in Raleigh, Derek and Brett Lawson manufacture the World's Largest Gummy Bear, weighing in at 5 pounds.
    • Dec 4, 2013
  • More »

Twitter Activity


Waraji, yes....I can't believe Sushi Blues and Cow Fish made the list. Harris Teeter has better sushi that these both …

by Michael Anderson on The best sushi in the Triangle (Dish)

La Piazza Pizza is second to none the best

7277 N Carolina 42, Raleigh, NC 27603

A Pure …

by goodfood85 on Pizza! On the hunt for the Triangle's best pies (Dish)

Most Read

No recently-read stories.

Visit the archives…

© 2016 Indy Week • 201 W. Main St., Suite 101, Durham, NC 27701 • phone 919-286-1972 • fax 919-286-4274
RSS Feeds | Powered by Foundation